the professional pizza guide

Sprinkle yeast evenly over dough and knead for twelve minutes.. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top.. After stretching the dough, l

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Welcome To E−Cookbooks!

VJJE Publishing Co.

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Table of Contents

Introduction: 1

> For Optimal Viewing: 2

Thin Crust Dough 3

NY Style Dough 4

Sicilian Thick Crust 5

Whole Wheat Dough 6

Zucchini Dough 7

Focaccia 8

Garlic Rolls and Knots 9

Cooked Pizza Sauce 10

Uncooked Pizza Sauce 11

Oil Sauces 12

Sunny Side Up Pizza 13

Cheese Calzone 14

Chicago Style Pizza 15

BBQ Chicken Pizza 16

Thai Pizza 17

Philly Cheesesteak Pizza 18

Margherita Pizza 19

Roasted Garlic and Peppers Pizza 20

Tex−Mex Pizza 21

Muffuletta Pizza 22

Grilled Pizza 23

Seafood Pizza 24

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Thin Crust Dough

1 envelope dry yeast

1/4 teaspoon sugar

3/4 cup lukewarm water (105 F)

Stir yeast and sugar into water, let sit for 8 minutes or so

In a bowl (or food processor) mix

1 3/4 cups unbleached all−purpose flour or bread flour

1/2 teaspoon salt

Add the yeast mixture If using food processor, continue running

until dough forms a ball, 10−20 seconds By hand, mix with a

sturdy spoon until ready to knead

On a floured surface turn out dough Knead dough for 2 minutes or so

If dough is a little sticky, dust your fingers and counter with flour,

(but as little as possible)

Roll out by hand for a 12" pizza Place in lightly oiled pizza pan

using your fingertips to press up to the edge and forming a shallow

lip Sauce, cheese, and top with desired ingredients

Bake at 500F in pre−heated oven for 8−12 minutes, the edges will

turn a nice golden brown when done Dough will be firm and crispy,

not soggy and soft like many other doughs

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In a large bowl, mix water with sugar and salt until dissolved Add oil, and

then flour Stir with heavy spoon for 1 minute Turn out to a floured board and press into a circle (it will be quite dry) Sprinkle yeast evenly over dough and

knead for twelve minutes

Divide dough into portions:

6 oz for Calzones, 10 oz for 9 inch, 18 oz for 12 inch, 25 oz for 15 inch

(This recipe makes about 34 oz Adjust ingredient amounts for your purposes) Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into

the center You want a dough ball without visible seams except the bottom Set formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours

at room temperature to use the same day, or store in refrigerator to use the next day To stretch dough, place dough ball on lightly floured surface, and lightly

flour the top Use fingertips to evenly flatten out the dough ball Work from the edges to the center Place both hands within the shell edge and stretch with

fingertips and palms maintaining an even pressure Or, use a lightly floured

rolling pin to stretch to desired shape

Cooking pizzas with this dough should be done on a baking stone Using a pan will produce a very soft "doughy" crust The stone in the oven should be

preheated to 500F for an hour prior to baking, and should be placed in the

middle of the oven After stretching the dough, liberally sprinkle cornmeal or

semolina on pizza peel (a wooden paddle with a handle to slide the pizza in

the oven) or a cutting board The cornmeal allows the pizza to slide onto the

stone easily After topping the pizza, when you are ready to cook it, pick up

an edge of the dough and lightly blow air underneath This will loosen any

sticky areas under the dough and redistribute the cornmeal Shake the peel

or cutting board to make sure none of the dough is sticking Carefully slide

the pizza into the oven

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Sicilian Thick Crust

1 1/2 cups of warm water (105F)

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with

plastic wrap Let rise for 15 minutes

Stir to deflate Mix 2 cups of remaining flour with salt, 1 cup cool

tap water, and oil Add yeast mixture Mix in remaining flour

Knead 15 minutes on a floured surface (10 minutes in a machine) until

smooth Place dough in bowl dusted with flour and cover with plastic

wrap Let rise until doubled (1 to 2 hours) Punch dough down and

put in ziploc bag in the refrigerator until ready to use

Preheat oven to 500F

Remove dough from refrigerator when ready to shape into crust

Punch down dough thoroughly and roll out dough on a floured surface

Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan Place dough in pan

and push to stretch evenly leaving a lip up against sides of pan

Let rest for 10−15 minutes (while you prepare toppings) Stretch out

dough again (it will have receded) and place desired toppings

Cook in center of oven until crust is golden brown

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Whole Wheat Dough

1 Tbls sugar or honey

1 1/4 cups warm water (110 degrees)

1 pack (1/4 ounce) dry yeast

1 1/4 cups white flour

2 cups whole wheat flour

1 teaspoon salt

1/4 cup olive oil

Dissolve sugar in water and add yeast Stir gently until disssolved

(about 1 minute) Let stand until the yeast foams slightly

(about 5 minutes) to insure that the yeast is effective Combine

3 cups of the flour and salt in a large bowl Pour in the yeast

mixture and oil if you are using it Begin kneading the mixture,

gradually adding enough of the remaining 1/4 cup flour so that the

dough is no longer sticky Continue kneading until the dough is smooth

and elastic (another 10−15 minutes by hand) Shape dough into a ball

and put in an oiled bowl, turning the dough to coat it with the oil

Let rise until doubled in bulk (45 minutes to 1−1/2 hours, depending

on the yeast and the temperature) Punch down the dough and shape

into 1 or 2 pieces The entire recipe will make two 12 inch pizzas

Shape the dough either by hand or with a rolling pin, stretching out

as necessary to achieve a thin dough For a lighter crust, let the

dough sit for a half hour after shaping before constructing pizza

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Zucchini Dough

3 1/2 cups Zucchini; coarsely grated

Salt

1/3 cup Flour

3 Eggs; lightly beaten

2/3 cup Parmesan cheese; grated

2 tbls Fresh basil; (2 to 3 leaves) or 1 tsp dried basil

Salt and pepper to taste

Place zucchini in bowl and lightly salt Let sit for 15 minutes and

squeeze out all the water that is rendered Roll in a towel and twist

again This is to remove all possible water Mix with rest of

ingredients in a bowl Spread on a well−oiled baking pan and bake in

a 350F oven until top is dry and lightly browned (20 minutes)

Remove from oven, add desired sauce, cheese, and toppings

Return to oven and bake at 350F until done, about another 20 minutes

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Focaccia

2 packages fast−rising dry yeast

2 cups tepid water

2 tablespoons sugar

4 tablespoons olive oil

1/2 cup salad oil

1 teaspoon table salt

5 1/2 cups unbleached white bread flour

3 cloves garlic, crushed

1/4 cup olive oil for topping

1 tablespoon rosemary

1 tablespoon kosher salt

Dissolve the yeast in tepid water Add the sugar, olive oil,

salad oil, and table salt Mix in 3 cups of flour and whip until the

dough begins to leave the sides of the mixing bowl, about 10 minutes

Mix in the remianing flour by hand or with a dough hook and knead

the dough until it is smooth Allow the dough to rise twice in the bowl,

and punch down after each rising

Oil two baking sheet, each 11 x 17 inches, and divide the dough

between the two pans Using your fingers, press the dough out to the

edges of each pan Cover and allow to rise for about thirty minutes, and

brush with a mixture of the crushed garlic and oil reserved for topping

Sprinkle with rosemary and kosher salt

Bake at 375 for 30 minutes

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Garlic Rolls and Knots

1 batch of NY Style Dough

Garlic Mixture:

1/2 lb butter

1 tablespoon granulated garlic

2 tablespoons Italian Parsley, finely chopped

Romano Cheese

For Garlic Rolls:

Stretch and shape dough evenly into an 18" circle

Distribute 1 tablespoon oregano over dough surface

Using a pizza cutter, cut dough into 16 equal pieces by

cutting it as if you were cutting a pizza Starting with

the outer edge, roll each dough piece towards the middle

Place on a lightly oiled baking sheet Cover with plastic

and allow to proof for 1 hour Cook in a preheated 500F

oven until browned Remove and brush with garlic mixture

Sprinkle desired amount of Romano cheese over all

For Garlic Knots:

Stretch and shape dough into a 16" square

Distribute 1 tablespoon oregano over dough surface

Using a pizza cutter, cut dough into 1/2" X 4" strips (they

can actually be any size you want) Tie in a knot

Place on a lightly oiled baking sheet Cover with plastic

and allow to proof for 1 hour Cook in a preheated 500F

oven until browned Remove and brush with garlic mixture

Sprinkle desired amount of Romano cheese over all

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Cooked Pizza Sauce

2 Tablespoons Olive Oil

1/4 Cup Chopped Onions

1 Tablespoon minced Garlic

3 Italian Plum Tomatoes, Finely Chopped

3 oz Tomato Paste

2 1/2 Tablespoons Italian Seasoning

1/2 Teaspoon Salt

Black Pepper

1/2 Stick Unsalted Butter, Cut in Pieces

Heat oil in a large skillet over high heat Add onions and saute

1 minute Stir in garlic, tomatoes, tomato paste, Italian seasoning;

season with salt and pepper to taste Bring to a boil and simmer,

stirring occasionally, about 3 minutes Reduce heat to medium and

add butter pieces, stirring When butter is half melted, remove

skillet from heat and continue stirring until thoroughly incorporated

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Uncooked Pizza Sauce

28 oz of crushed tomatoes

3 oz of tomato paste

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Oil Sauces

Garlic Oil Sauce:

1/4 cup extra virgin olive oil

4 cloves garlic

California Oil Sauce:

1/4 cup extra virgin olive oil

1/4 tsp red pepper flakes

1/4 tsp ground black peppercorn

Southwestern Oil Sauce:

1/4 cup salad oil

2 cloves garlic

1/4 tsp dried oregano

1/2 tsp ground cumin seed

1/4 tsp ground black peppercorn

To Prepare Oil Sauces:

Puree ingredients in a blender and store in a small covered jar

These recipes makes enough sauce for 2 12" pizzas

By using these examples, it's not hard to come up with your own

variation based on your taste Brush oil sauces on dough, place

desired cheese, and then top Cook just like sauced pizzas, however

they may take just a little less time until done

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Sunny Side Up Pizza

6 Slices Bacon, cooked

Pizza Dough for 12" Pizza (try Thin Crust recipe)

2 plum tomatoes, sliced 1/4" thick

1 1/2 cups grated Cheddar cheese

1/2 teas ground black pepper

2 eggs

Prepare dough according to recipe found in this book Divide in two

and roll out into two circles about 6 inches in diameter Place on

lightly greased baking sheet Arrange tomato slices on dough Sprinkle

cheese on tomatoes leaving a 2−3 inch well in the center (to hold

the egg) Place bacon on top of cheese around the outside

Bake the pizzas for 3 minutes Remove from oven and crack an egg

into the center of each Sprinkle with pepper and return to oven

Bake until the egg is set and the crust is browned, about 10 minutes more

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Cheese Calzone

1 lb ricotta cheese

1 cup shredded mozzarella

pinch of black pepper

NY Style Pizza Dough

Take a 6 oz dough ball and place on floured surface Spread,

with finger tips, to a 6 inch circle Place 2/3 cup cheese

mix on one side and fold over other side Seal with finger

tips making sure no cheese mixture is in the seal Pinch

the edge to assure a tight seal Pat calzone to even filling

inside Check seal again for leaks Repeat with the others

Place calzones on a lightly greased baking sheet Cut a

1 inch slit in the top of each for venting while baking

Place in center of oven and bake for 10−12 minutes or until

golden brown Serve with your favorite tomato sauce, warmed,

either on top or on the side for dipping

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Chicago Style Pizza

DOUGH:

1 Package active dry yeast

2 teas Sugar

1 1/4 cups Warm water

2 3/4 cups All−purpose flour

1/2 cup yellow cornmeal

3 tbls Olive oil

1 teas Salt

TOPPING:

1 cup Pizza sauce

12 oz Shredded mozzarella cheese

1/2 lb Ground beef, crumbled, cooked

1/4 lb Italian Sausage, crumbled, cooked

1/4 lb Pork Sausage, crumbled, cooked

1/2 cup Pepperoni, diced

1/2 cup Canadian bacon, diced

1/2 cup Ham, diced

1/4 lb Mushrooms, sliced

1 small Onion, sliced

1 Green bell pepper, seeded, sliced

2 oz Grated Parmesan cheese

1 For dough, sprinkle yeast and sugar into warm water in small bowl; let

stand until foamy, about 5 minutes

2 Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center

and add yeast mixture Stir to form a soft dough, adding more flour if

necessary Turn onto a floured board and knead until dough is supple

and elastic, 7 to 10 minutes Transfer to a large bowl, cover and let rise

in a warm spot until dough has doubled, about 1 hour Punch down

3 Roll dough to a 13−inch circle Transfer to an oiled 12−inch pizza pan,

folding the excess over to make a small rim Spread with pizza sauce;

sprinkle with all but a handful of the mozzarella cheese Sprinkle with

meats and vegetables Top with remaining mozzarella and Parmesan

cheese Let rise in a warm spot about 25 minutes

4 Heat oven to 475 degrees Bake pizza until crust is golden, about 25

minutes Let stand 5 minutes before slicing

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